Boston Cooking-School cook book

Beat yolks until thick and lemon-colored. Add sugar, salt, and vanilla. Fold in whites, beaten until stiff. Mound 3/4 of mixture on baking platter. Decorate with remaining mixture forced through pastry bag and tube. Sprinkle with powdered sugar. Bake 10 minutes in moderate oven (350° F.). Serves 4. SPANISH SOUFFLE Yq cup butter 2 tablespoons sugar 14 cup stale bread crumbs 3 eggs 1 cup milk VY teaspoon vanilla Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook 20 minutes in double-boiler; _ remove from fire, add unbeaten egg yolks, then cut and fold in egg whites beaten until stiff, and flavor. Bake (p. 554). Serves 6. SOUFFLE AU RHUM 2 egg yolks 1 tablespoon rum 44 cup powdered sugar 4 egg whites Few grains salt Beat egg yolks until thick and lemon-colored. Add sugar, salt, and rum. Fold in egg whites, beaten until stiff and dry. Butter hot omelet pan, pour in half the mixture, brown, fold, and turn out on hot serving dish. Sprinkle with powdered sugar. Cook remaining mixture in same way. Souffle Au Rhum should be slightly underdone inside. If desired, pour rum around soufflé and light as it goes to table. Serves 4. SWEET OMELETS JELLY OMELET Mix and cook French (p. 373) or Puffy Omelet (p. 374), omitting pepper and half the salt, and adding 1 tablespoon sugar. Spread before folding with jam, jelly, or marmalade. Fold, turn, and sprinkle with sugar. SOUFFLES AND SWEET OMELETS 557 ORANGE OMELET 3 eggs 1 teaspoon lemon juice 2 tablespoons powdered sugar 2 oranges Few grains salt V tablespoon butter 21% tablespoons orange juice Follow directions for Puffy Omelet (p. 374). Remove skin from oranges and cut in sections. Fold in 14 orange sections, well sprinkled with powdered sugar; put remaining sections around omelet and sprinkle with sugar. Serves 4. OMELETTE ROBESPIERRE 3 eggs, slightly beaten 1 tablespoon powdered sugar 3 tablespoons hot water 1% teaspoon salt 1% tablespoons butter 4 teaspoon vanilla Combine ingredients. Put butter in hot omelet pan, turn in mixture, and cook like French Omelet (p. 373). Fold, turn on hot 4 platter, sprinkle with powdered sugar, and score with hot skewer. Pa ALMOND OMELET, WITH CARAMEL %: SAUCE 4 3 eggs Few grains salt 34 tablespoon butter V4 teaspoon vanilla 1 cup Caramel Sauce (p. 605) 1% cup shredded almonds STN SEAR OS en el ee Beat egg yolks until thick and lemon-colored, add 3 tablespoons Caramel Sauce, salt, and vanilla. Cut and fold in egg whites beaten until stiff. Put butter in hot omelet pan, sprinkle with almonds, turn in mixture, and cook like Puffy Omelet (p. 374). Pour Caramel Sauce around omelet. Serves 4. WHIPS LEMON JELLY . 2 tablespoons granulated gelatine 2 cups boiling water 4 cup cold water 1 cup sugar (or to taste) 1 cup lemon juice Soak gelatine 5 minutes in cold water, dissolve in boiling water, strain, and add to sugar and lemon juice. Mold and chill. If desired less strong of lemon, use 24% cups water and 4% cup lemon juice. ORANGE OR GRAPEFRUIT JELLY 2 tablespoons granulated gelatine VY cup cold water 1% cups boiling water 1 cup sugar 11% cups orange or grapefruit juice 3 tablespoons lemon juice Make like Lemon Jelly. CIDER JELLY 2 tablespoons granulated gelatine 1 cup boiling water Y% cup cold water 2 cups cider Sugar to taste Make like Lemon Jelly. COFFEE JELLY 2 tablespoons granulated gelatine 4 cup cold water 2 cups boiled coffee Make like Lemon Jelly. 1 cup boiling water ¥g cup sugar PINEAPPLE JELLY 2 cups boiling water 3 tablespoons lemon juice 1 cup sugar 2 tablespoons granulated gelatine 1 cup pineapple juice, hot 2 tablespoons cold water 11% cups pineapple, crushed or cubed